Description
Salzburger Nockerln. To describe this dish is a dessert, namely a variation of the classic soufflé. As you understand, his homeland — the city of Salzburg, and in translation the name means "Vienna hills" and symbolizes the three real hill on which stands the city. Therefore, this the nockerln must be three-headed.
Ingredients
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Egg white
5 piece
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Yolk egg
3 piece
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Powdered sugar
3 Tbsp
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Vanilla sugar
1 Tbsp
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Flour
1 Tbsp
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Butter
-
Berry sauce
3 Tbsp
Cooking
Ingredients. Not enough oil and flour.
Proteins to combine with the icing sugar and beat into a thick foam until stiff peaks.
The foam should not fall off and hold on in upside-down containers.
To combine the vanilla sugar with the yolks and whip by hand.
Form the desired oblong (ideally oval). Grease the form of butter, the bottom is covered with sauce, it will give a fresh acidity to our dessert.
Included oven warmed up to 200 degrees. and continue. Carefully enter the proteins in the yolks. Then gently introduce the flour.
Then "build" mountains. Remember? There should be three. Ready. Put in oven for about 10-15 minutes. You are lucky if the glass is transparent and you can monitor the color nokerln, because in any case can not open the door until the end of cooking. I was not lucky, and I relied on intuition=))
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